An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Slow Smoked Beef Brisket

Slow smoked and tender — this beef brisket recipe wins every time.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 14 people


Wet Rub

  • 1 tbsp. Worcestershire sauce
  • 8 beef bouillon cubes
  • 1 whole beef brisket (approx. 12 lbs.)

Dry Rub

  • 0.125 tsp. coriander
  • 0.25 tsp. oregano
  • 0.5 tbsp. black pepper
  • 0.5 tbsp. paprika
  • 0.5 tbsp. salt
  • 0.5 tbsp. sugar
  • 0.5 tsp. onion powder
  • 0.75 tsp. garlic powder

1 Food Prep

FIrst, make the wet rub by crushing the beef bouillon cubes and mixing them with the Worcestershire sauce. Cover the entire brisket with the wet rub.

Next, mix the dry rub ingredients, and coat the brisket with the spices.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets. Add some Kingsford® BBQ Smoking Chunks for an extra smoky flavor. Be sure to soak the chips in water for at least 30 minutes before spreading them onto your coals.

Get more from your grill with Kingsford® Low & Slow Briquets, and unlock smoky richness in your slow-cooked cuts.

Method: The Charcoal Snake

Temp: 225°F (Low Heat)

3 The Cook

  • Place the brisket on the grill using indirect heat (not directly over the fire) with the fat side up.
  • Add the wood chips during the initial cooking process to increase smoke flavor.
  • Cook for 7–8 hours until the brisket’s internal temperature reaches 160°–170°F on a digital meat thermometer.

  • Double a large piece of aluminum foil and place brisket, fat side down, in the center. Boat the sides of the foil and pour 1 cup of water over the brisket.

  • Wrap the aluminum foil tightly, covering the entire brisket and place it in the cooker for an additional 2 hours.

  • When the brisket’s internal temperature reaches 185°F on a digital meat thermometer, it should be removed from the cooker.

  • Let the meat rest for 1–2 hours in the foil before unwrapping.

  • Remove the brisket from the foil and slice across the grain of the meat. Save the au jus collected in the foil to drizzle over the sliced brisket and enjoy.

Recipe created by World Champion Pitmaster, Chris Lilly on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

5 Reviews
Rated 4 out of 5 by from this sounds good somethig i can try I'm going to try this for the fourth. looks simple to do. nice instructions
Date published: 2023-06-15
Rated 5 out of 5 by from Very tasty and tender I made low and slow brisket and the bourbon brisket and I couldn't be happier ! Both came out great ! Give them a try !!
Date published: 2023-06-15
Rated 5 out of 5 by from Turned out really good. 😁 The family was happy with how the meat tasted. Everything turned out really great. And the kids even liked it.
Date published: 2023-06-06
Rated 5 out of 5 by from SLOW SMOKER BEEF This sounded so good, I have decided to try cooking one,, I can't wait !!
Date published: 2023-05-26
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